Miso Tahini Dressing
It started with a friend who was tired of olive oil and lemon and we started talking about how many ways there are to dress a salad. She used to make something like this and I remembered how magical it was to combine the soft sesame of Tahini with the fermented salty pop of miso. A little lemon juice rounds it all out.Now, it’s habit. On Sundays, we shake up a double batch in an old honey jar and it adorns our vegetables throughout the week. The old “I don’t have energy to make salad dressing” argument for skipping the vegetable course just doesn’t hold.
Servings: 6 to 8 (about ¾ cup)
Ingredients
- ¼ cup tahini
- 1 tablespoon red miso paste
- 1 tablespoon lemon juice
- ¼ cup or more warm water
- Freshly ground black pepper
Instructions
- In a small bowl or lidded jar, combine the tahini, miso and lemon juice. Mix with a spoon into a smooth paste. Add the warm water gradually, stirring or shaking (if using a jar) until the dressing reaches desired consistency. It may need more than ¼ cup. Taste for seasoning. Add pepper if desired.
- Store in the refrigerator for about a week. Dressing thickens up as it sits, so you will need to add more water to thin.